EGGPLANT-BEEF PASTA BAKE
Eggplant-Beef Pasta Bake
Provided by BHG Test Kitchen
Time 2h
Number Of Ingredients 13
Steps:
- In a large nonstick skillet heat oil over medium-high heat. Add eggplant; cook until tender, stirring frequently. Remove from skillet. Add ground beef, onion, and garlic to skillet. Cook until meat is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir in eggplant, tomatoes, tomato sauce, basil, oregano, salt, and crushed red pepper. Spread mixture in a shallow baking pan to cool quickly.
- Meanwhile, cook pasta according to package directions; drain. Rinse with cold water; drain again. Stir pasta into meat mixture.
- Line a 2-quart baking dish or 8x8x1 3/4-inch square disposable foil pan with a triple layer of plastic wrap, extending the wrap to one side so there is enough to cover when folded back over dish. Transfer meat mixture to the prepared baking dish. Fold plastic wrap over food, then wrap dish completely in foil. Freeze for up to 4 months
- To serve, remove foil from baking dish. Lift frozen food out of dish and remove plastic wrap; return food to dish. Cover with foil and thaw in the refrigerator overnight.
- Preheat oven to 350°F. Bake, covered, about 75 minutes or until heated though (165°F), stirring mixture once halfway through baking. Sprinkle with cheese. Bake, uncovered, about 5 minutes more or until cheese is melted.
Nutrition Facts : Calories 277 kcal, Carbohydrate 36 g, Cholesterol 29 mg, Protein 19 g, SaturatedFat 2 g, Sodium 405 mg, Sugar 7 g, Fat 7 g, UnsaturatedFat 4 g
BAKED PASTA WITH TOMATOES AND EGGPLANT
Steps:
- Preheat the oven to 500 degrees F. (Make sure your oven is clean!) Place three (6-inch) gratin dishes on a sheet pan and set aside.
- Boil a large pot of water, add a tablespoon of salt, and add the pasta. If you're using one type of pasta, cook it for 1 to 2 minutes less than the directions on the package. If you're using two kinds of pasta, start with the one that cooks longest and add the second later so they finish at the same time. You want the pasta to be quite al dente. Drain.
- Pour the Tomato and Eggplant Soup into a large bowl, add the cooked pasta, the mozzarella, 2 tablespoons of the Parmesan, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper and toss well. Divide the mixture evenly among the three gratin dishes, dot the tops with the butter, and bake for 10 minutes, until hot and bubbly and the pasta begins to brown. Sprinkle each dish with 1 tablespoon of the remaining Parmesan, bake for another 4 minutes, and serve hot.
- Heat 1/2 cup olive oil in a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, over medium heat. Add the eggplant and saute for 5 minutes, stirring frequently, until tender. Add a little more olive oil if the eggplant is sticking.
- Add 2 tablespoons olive oil to the pot, add the onions and fennel, and cook for 6 to 8 minutes, stirring occasionally, until the onion is tender but not browned. Add the garlic and cook for one minute, stirring often. Add the chicken stock, crushed tomatoes, fennel seeds, oregano, thyme, red pepper flakes, 1 tablespoon salt, and 2 teaspoons black pepper. Pour the can of whole tomatoes, including the liquid, into a food processor and pulse until the tomatoes are coarsely chopped. Add the tomatoes and the liquid to the pot. Bring to a boil, lower the heat, and simmer uncovered for 15 minutes, stirring occasionally. Taste for seasonings. Serve hot in large bowls sprinkled with Parmesan cheese and a drizzle of olive oil.
EGGPLANT PASTA BAKE
Layers of eggplant, pasta, and a puree of vegetables called a sofrito create a dense, creamy casserole that is filling and nutritious.
Provided by John Stine
Categories Main Dish Recipes Casserole Recipes Noodles
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly oil a large, deep casserole dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Arrange the sliced eggplant on a greased cookie sheet and bake in the preheated oven for 20 minutes.
- In a food processor, puree the onion, bell pepper, garlic and optional ancho chile pepper. If the mixture is too thick add a tablespoon of water. In a large skillet, heat the oil over medium heat. Pour the onion mixture into the pan and cook, stirring occasionally, for 10 minutes or until the liquid has evaporated and the mixture has thickened. Remove from the heat and set aside.
- In a medium saucepan, melt butter over low heat. Stir in flour until smooth. Add milk, stirring until smooth. Remove from heat.
- Arrange half of the baked eggplant in the greased casserole dish. Spoon in half of the white sauce, covering the eggplant. Spread the veggie crumbles over the white sauce, followed by the pasta, and a layer of the bell pepper puree. Cover the the onion and pepper mixture with remaining eggplant and spoon the remaining white sauce over the eggplant. Sprinkle the mozzarella cheese over the casserole.
- Bake uncovered in the preheated oven for 35 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 420.2 calories, Carbohydrate 40.9 g, Cholesterol 41.3 mg, Fat 19.5 g, Fiber 6.7 g, Protein 21 g, SaturatedFat 9 g, Sodium 382.7 mg, Sugar 7.8 g
EGGPLANT PASTA
Easy and quick pasta dish!
Provided by alands18
Categories Fruits and Vegetables Vegetables Eggplant
Time 55m
Yield 8
Number Of Ingredients 5
Steps:
- Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Add eggplant; cook, stirring constantly, until eggplant is softened, about 5 minutes. Add tomatoes and juice; cook until sauce is slightly reduced, about 20 minutes.
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and transfer to a serving bowl.
- Pour sauce over pasta.
Nutrition Facts : Calories 294.6 calories, Carbohydrate 48.8 g, Fat 8.3 g, Fiber 5.2 g, Protein 8.9 g, SaturatedFat 1.3 g, Sodium 144.7 mg, Sugar 5.8 g
PASTA ALLA NORMA (EGGPLANT PASTA)
Recipe video above. This is a traditional Italian pasta dish from Sicily, usually begun by cooking eggplant on the stove in a hefty amount of oil. I prefer roasting the eggplant - less oil plus the eggplant holds its shape better, especially when you roast at a high temp to caramelise the surface!Finishing with a good amount of fresh basil is traditional but even if you don't have any, there's other alternatives to add a touch of other flavour - such as fresh thyme, or extra dried herbs in the sauce.This is an excellent and satisfyingly "meaty" vegetarian main dish that will have even card-carrying carnivores asking for seconds!
Provided by Nagi
Categories Mains
Number Of Ingredients 15
Steps:
- Preheat oven to 240°C / 450°F (220°C fan). Line a tray with baking / parchment paper.
- Toss eggplant with oil, salt and pepper. Spread on the tray and roast for 20 minutes.
- Flip, then roast for a further 5 minutes. Cool on tray (this helps the eggplant hold its shape when tossing).
- Bring a large pot of salted water to the boil. Start cooking the pasta a couple of minutes after you start making the sauce (next section), until al dente or to your liking.
- Heat oil in a very large skillet over medium heat. Add garlic, cook for 20 seconds until golden, then add onion and cook for 2 to 3 minutes until translucent and cooked through.
- Increase heat to medium-high and add wine, if using. Let it simmer, scraping the base of the pan to deglaze, until the wine mostly evaporates.
- Add tomato passata. Now pour the water into the passata bottle, screw on the lid, shake, and pour that in too (waste nothing!)
- Add dried herbs, red pepper flakes, salt and pepper. Stir and simmer 5 minutes.
- Stir in eggplant, then add cooked and drained pasta. GENTLY toss until pasta is coated in the sauce (so the eggplant doesn't turn into complete mush!).
- Serve immediately, garnished with a good pinch of fresh basil and parmesan.
Nutrition Facts : Calories 530 kcal, Carbohydrate 83 g, Protein 15 g, Fat 16 g, SaturatedFat 2 g, Sodium 828 mg, Fiber 12 g, Sugar 18 g, ServingSize 1 serving
CHEESY EGGPLANT AND RIGATONI BAKE
Put on your cozy pants and get comfortable with a giant bowl of this cheesy, eggplant-studded pasta. Don't be shy about adding plenty of reserved pasta cooking water to the sauce; it's the magical ingredient that creates a silky sauce and keeps the pasta moist while baking. A little grated ricotta salata to finish adds a slight tangy bite that rounds everything out - but, truthfully, more Parmesan or any firm, salted cheese will do.
Provided by Sue Li
Categories dinner, pastas, main course
Time 1h15m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees. Cook rigatoni according to package instructions but keep it slightly more al dente. Reserve 1 1/2 cups pasta cooking water, then drain and rinse pasta under cold water, and transfer to a large bowl while you cook the eggplant.
- Heat 2 tablespoons olive oil in a large, oven-proof skillet over medium. Add half the eggplant, season with salt and pepper, and cook, stirring, until golden brown on all sides, 9 to 10 minutes. Transfer to the bowl with the rigatoni. Repeat with 2 tablespoons olive oil and remaining eggplant and transfer to the bowl.
- Heat the remaining 2 tablespoons olive oil in the skillet over medium. Add onion and garlic and cook, stirring, until translucent, 3 to 4 minutes. Stir in red-pepper flakes and season with salt and pepper. Add tomatoes and their juices, crushing the tomatoes with your hands as you add them. Cook until the tomatoes are very soft, about 5 minutes. Stir in the reserved pasta cooking water, adding up to 1 1/2 cups as needed to create a silky sauce.
- If the skillet is large enough, add the rigatoni and eggplant mixture, Parmesan, 1 cup mozzarella and 1 cup basil and toss to coat. Otherwise, add the tomato sauce, Parmesan, 1 cup mozzarella and 1 cup basil to the large bowl with the rigatoni and eggplant, toss to coat and then return to the skillet or transfer to a greased baking dish.
- Top with remaining 3 cups mozzarella and bake until the sauce is bubbling on the sides and the cheese is melted, about 25 minutes. Top with grated ricotta salata and torn fresh basil to serve.
Nutrition Facts : @context http, Calories 557, UnsaturatedFat 14 grams, Carbohydrate 57 grams, Fat 26 grams, Fiber 8 grams, Protein 25 grams, SaturatedFat 10 grams, Sodium 880 milligrams, Sugar 10 grams
ROASTED EGGPLANT PASTA
6 ingredient roasted eggplant pasta in a rich tomato sauce. This pasta dish is filled with satisfying flavor and can be served with your favorite gluten free or vegetable pasta! Simple & delicious.
Provided by Bethany Kramer
Categories Main Course
Number Of Ingredients 8
Steps:
- Preheat oven to 400F.
- Roast eggplant and onions: arrange sliced onions and diced eggplant on a sheet pan and toss with oil, garlic powder, and a generous pinch of salt & pepper. Roast for 20-25 minutes - flip halfway through roasting time.
- Cook pasta: bring a pot of well-salted water to a boil. Cook pasta as box instructs. I like to cook the noodles until they are al dente in texture! Tip: al dente means "to the tooth" - the pasta should have a bite to it and not be too soft.
- Heat sauce: In a sauce pan, simmer the marinara on low to heat up. Fold in roasted eggplant and onions to sauce when they're finished cooking.
- Serve: Serve pasta noodles with eggplant and marinara sauce, chopped fresh basil, and parmesan cheese!
Nutrition Facts : ServingSize 113.4 g, Calories 491 kcal, Carbohydrate 93.9 g, Protein 16.4 g, Fat 5.5 g, Sugar 7.7 g, Sodium 16.1 mg
EGGPLANT PASTA BAKE
The Eggplant Pasta Bake recipe out of our category fruit-vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 1h30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat the oven to 180°C (160°C fan) 350°F, gas 4. Grease a large baking dish.
- Heat half the olive oil in a frying pan and fry the onions to soften. Add the tomatoes and simmer for 5 minutes. Season with salt, black pepper and thyme.
- Arrange the aubergine slices in a grill pan. Brush with the remaining olive oil and grill for 5 minutes on each side until golden brown.
- For the sauce: melt the butter in a pan, stir in the flour and heat gently. Stir in the milk and simmer for 5 minutes, stirring until the sauce thickens (if necessary use a little more or less milk).
- Mix in the parmesan cheese and basil and season with salt and black pepper.
- Pour some of the sauce onto the base of the dish. Place a layer of lasagne sheets on top and then place the aubergines and tomato sauce on top. Repeat until all the ingredients have been used and the last layer is aubergines and béchamel sauce.
- Place the mozzarella on top and bake in the oven for 45 minutes until golden brown. Serve garnished with basil.
EGGPLANT, TOMATO AND MOZZARELLA PASTA BAKE
Provided by Katie Lee Biegel
Categories main-dish
Time 1h25m
Yield to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Season aggressively with salt. Add the rigatoni and cook 3 minutes less than the package directions. Reserve 1/2 cup pasta water and drain.
- Meanwhile, preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Toss the eggplant and tomatoes with 3 tablespoons olive oil and sprinkle with salt and pepper. Spread on the baking sheet and roast until the eggplant is golden brown and tomatoes are tender, 25 to 30 minutes. (Leave the oven on.)
- Toss the rigatoni with the eggplant, tomatoes, about 1/4 cup pasta water and the marinara sauce in a large bowl. If it looks dry, add the remaining pasta water. Stir in 1 cup mozzarella.
- Spray a 9-by-13-inch baking dish with nonstick spray. Transfer the pasta to the baking dish and top with the remaining cup mozzarella and the Parmesan and drizzle with the remaining tablespoon olive oil. Bake until the cheese is melted and golden brown, 20 to 25 minutes. (Turn the broiler on at the end if you want the cheese to brown more.) Garnish with additional Parmesan and the chopped basil and serve.
PASTA ALLA NORMA (TOMATO AND EGGPLANT PASTA)
Pasta Alla Norma is a traditional Sicilian pasta dish made with eggplant/aubergine, tomatoes, basil and cheese. It's perfect for those nights when you want a healthy and filling vegetarian home cooked dinner, but without any fuss.
Provided by Helen
Categories Main Course
Time 35m
Number Of Ingredients 12
Steps:
- Heat up the olive oil, then stir in the eggplant, making sure it all gets coated in oil. Let cook, stirring occasionally, for about ten to fifteen minutes.
- Add the garlic and chili flakes to the pan and cook, stirring, for a couple more minutes.
- Add the tomatoes to the pan, then crush them and break them up with a wooden spoon. Pour in the balsamic vinegar, then add the sugar/honey. Simmer for about 15 minutes or until the eggplant is nice and soft.
- At the end of the cooking time, season well and stir in most of the basil.
- Meanwhile, boil the pasta according to the packet instructions (until al dente is best). Then drain, reserving some of the water.
- Add the pasta to the sauce and toss until well coated. Add enough of the reserved cooking water to make the dish nice and smooth and 'silky'.
- Rip the mozzarella into the pan and stir again briefly.
- Serve out into bowls immediately. Top with grated parmesan and the remaining fresh basil.
Nutrition Facts : Calories 462 kcal, Carbohydrate 70 g, Protein 12 g, Fat 16 g, Sodium 294 mg, Fiber 8 g, Sugar 12 g, SaturatedFat 2 g, Cholesterol 1 mg, ServingSize 1 serving
BAKED PASTA WITH EGGPLANT RECIPE
How to make a tasty baked pasta with eggplant: in this video I will show you how to cook an easy-to-make vegetarian eggplant (aubergine) pasta bake recipe with the addition of mozzarella and provolone cheese.
Provided by Italian Food Boss
Categories Main Course
Time 1h45m
Number Of Ingredients 7
Steps:
- Cut the eggplant in slices and grill them. When done, keep them aside;
- Heat some extra-virgin olive oil in a large, shallow casserole. Add garlic and some parsley stems;
- Add the Tomato Passata and let everything cook at low heat for 15-20 minutes;
- Create some strips off the grilled eggplant slices and add to the sauce;
- Keep cooking the sauce for another 10 minutes at low heat. Add salt as required;
- Cook pasta in abundant salty boiling water. I used Elicoidali (any small shape pasta would do) - cook the pasta up to only around 60-70% of full cooking time;
- Mix the pasta and the sauce in a large bowl;
- Layer the pasta in an oven tray. After the first layer add some mozzarella slices and pecorino cheese slices. Keep layering!
- When you reach the last layer, sprinkle a mix of grated Pecorino and Parmesan cheese on top - that will form a super-tasty crust!
- Cook in a pre-heated oven (190C) for about 30 minutes;
- ENJOY!
Nutrition Facts : Calories 581 kcal, Carbohydrate 98 g, Protein 25 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 26 mg, Sodium 327 mg, Fiber 10 g, Sugar 15 g, ServingSize 1 serving
EGGPLANT AND BACON PASTA
It's impossible to accuse this recipe of lack of flavor! The bacon and sausages are undoubtedly delicious to begin with. The eggplant is cooked in garlic infused oil, which will further enrich the taste. And there's also a heavy cream sauce on the table!
Provided by Vlad Popa
Categories Bacon, Fruit & vegetables, Main course, nut-free, Pasta & rice
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Thinly slice the eggplant, in about 4 inch (10 cm) long sticks.
- Add the pasta in a saucepan full of simmering water. Cook them according to the instructions on the package.
- Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the garlic cloves and leave them in the pan for about 2 minutes.
- Remove them from the pan when ready and add the eggplant sticks. Add the remaining oil and a pinch of salt. Cook the eggplant for about 2-3 minutes, until golden brown.
- Add the bacon and sausage, and give it a good stir. Continue to cook for another 3 minutes and add the pasta. Gently add the heavy cream and reduce the heat. Stir, and cook the pasta for about 1 more minute.
- Serve the pasta with shredded parmesan!
Nutrition Facts : Calories 566 calories, Protein 31 grams, Fat 16 grams, Carbohydrate 43 grams
HEALTHY EGGPLANT & PASTA BAKE
I started craving Eggplant Ziti after watching too many episodes of The Soprano's - but I wanted a version I could feel good about eating. Use regular pasta if you like - But if you've never tried quinoa pasta it is awesome. It's way healthier than regular pasta and tastes a little like corn. Easy and DELISH!
Provided by jude503
Categories European
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Salt eggplant slices and let sit 30 minutes in colander.
- Preheat oven to 400 degrees. Bring large pot of water to boil. Cook pasta 4-5 minutes (about halfway done). drain & rinse with cold water.
- Mix egg and cottage cheese together. Rinse eggplant and pat dry.
- Use a 9x9 or 9x13 casserole dish (the 9x9 will be filled to the brim). Spray with olive oil cooking spray. Start layering the ingredients. First a thin layer of sauce, then arrange so there are 2 layers of each ingredient: salt & pepper the veggies a little as you go & make sure the cottage cheese mixture is next to the pasta (it cooks into the pasta & tastes great). Top layers with sauce and about 1/2 the mozz & parm.
- Bake 40 minutes covered & then uncover 'til brown & bubbly (about 10 more min.) Let sit a few minutes before slicing.
Nutrition Facts : Calories 299.2, Fat 13.3, SaturatedFat 7, Cholesterol 73.9, Sodium 877.3, Carbohydrate 20.6, Fiber 5.3, Sugar 12.5, Protein 25
EGGPLANT PASTA CASSEROLE
This Vegetarian Eggplant Pasta Casserole is an easy delicious pasta recipe with added vegetables for variety in texture, nutrition and flavor
Provided by Yumna Jawad
Categories Main Course
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Place the eggplant, olive oil, 1 teaspoon salt, and black pepper in the prepared sheet pan. Roast for 20 minutes, then flip halfway through, add the onions, garlic, crushed red pepper and return to the oven until the eggplant is golden brown and caramelized, 15 more minutes.
- Meanwhile, bring a large pot of heavily salted water to a boil and cook pasta until barely al dente. Reserve 1 ½ cups pasta cooking water, then drain and rinse pasta under cold water.
- Transfer the pasta to a 9x13 baking dish. Add marinara and stir as much reserved pasta cooking water as needed until the sauce is glossy.
- When the eggplant is done cooking, transfer it on top of the pasta. Fold in the Parmesan cheese, 1 cup mozzarella and 1 cup basil. Top with remaining 2 cups mozzarella.
- Lower the oven temperature to 375°F and bake until the sauce is bubbling on the sides and the cheese is melted, about 25 minutes. Top with more grated parmesan and torn fresh basil to serve.
Nutrition Facts : Calories 619 kcal, Carbohydrate 70 g, Protein 31 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 47 mg, Sodium 1016 mg, Fiber 7 g, Sugar 9 g, UnsaturatedFat 13 g, ServingSize 1 serving
EGGPLANT & CHICKPEA BAKED PASTA
Turn leftover Eggplant & Chickpea Stew into a comforting vegetarian baked-pasta dish. We love the taste of mint with the other Mediterranean-inspired flavors, but you can use parsley or basil if you prefer.
Provided by Judith Finlayson
Categories Healthy Summer Dinner Casserole Recipes
Time 50m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Coat an 8-inch-square (or similar 2-quart) baking dish with cooking spray.
- Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and rinse.
- Combine breadcrumbs and oil in a small bowl. Toss the pasta with stew, feta, 1/4 cup mint (or basil) and lemon juice in a large bowl. Spread the mixture in the prepared baking dish. Top with the breadcrumb mixture.
- Bake until the topping is golden and crispy, about 30 minutes. Sprinkle with the remaining 1/4 cup mint (or basil).
Nutrition Facts : Calories 496 calories, Carbohydrate 71.1 g, Cholesterol 33.4 mg, Fat 17 g, Fiber 12.8 g, Protein 20.6 g, SaturatedFat 6.9 g, Sodium 598.6 mg, Sugar 9.9 g
EGGPLANT RECIPES: BAKED EGGPLANT PARMESAN
This baked eggplant parmesan is one of our favorite eggplant recipes!
Provided by Phoebe Moore
Categories Main Course
Time 1h
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F and line 2 baking sheets with parchment paper.
- In a medium-sized shallow dish, whisk the eggs and almond milk.
- In another medium-sized shallow dish, combine the panko, 1 cup Parmesan cheese, oregano, thyme, red pepper flakes, salt, and several grinds of pepper.
- Dip the eggplant slices into the egg mixture and then into the panko mixture. Place onto the baking sheets, drizzle with olive oil, and bake for 18 minutes or until tender and golden brown.
- In an 8x12 or 9x13-inch baking dish, spread ½ cup marinara, layer half the eggplant, and top with 1 cup of marinara and half the mozzarella. Repeat with the remaining eggplant, the remaining marinara, and the remaining mozzarella. Sprinkle with the remaining ¼ cup Parmesan cheese, drizzle with olive oil, and sprinkle with a few more pinches of sea salt. Bake for 20 minutes or until the cheese is nicely melted. Turn the oven to broil and broil for 2 to 4 or until the cheese is browned and bubbling.
- Remove from the oven and top with fresh basil.
EGGPLANT, SPINACH & TOMATO PASTA BAKE
We've never met a pasta bake we didn't like. But this one, made with fresh eggplant, diced tomatoes and spinach leaves, is one of our new favorites.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings, 2 cups each
Number Of Ingredients 8
Steps:
- Heat oven to 375ºF.
- Cook pasta in large saucepan as directed on package, omitting salt.
- Meanwhile, heat dressing in large skillet on medium-high heat. Add eggplant; cook 3 to 5 min. or until lightly browned, stirring frequently. Stir in tomatoes and garlic; bring to boil. Simmer on low heat 3 min. or until slightly thickened, stirring occasionally. Remove from heat. Add spinach; stir just until wilted.
- Drain pasta mixture. Add to eggplant mixture along with 1/2 cup shredded cheese; mix well. Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining shredded cheese and Parmesan.
- Bake 15 min. or until shredded cheese is melted and eggplant mixture is heated through.
Nutrition Facts : Calories 390, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 18 g
EGGPLANT PARMIGIANA PASTA BAKE
We turned the popular Italian recipe into an easy-to-serve meal. Baked with rigatoni pasta and topped with bread crumbs, this crowd-pleaser is a dish you'll want to serve again and again.
Categories eggplant parmigiana pasta bake
Yield 1
Number Of Ingredients 13
Steps:
- Heat 8-quart saucepot of salted water to boiling over high heat. Add pasta and cook as label directs.
- While pasta is cooking, prepare eggplant sauce: In deep 12-inch skillet, heat 1 tablespoon oil over medium heat. Add celery, garlic, and onion, and cook 10 to 12 minutes or until vegetables are tender and golden. Add eggplant; cover skillet and cook 10 to 12 minutes or until eggplant softens slightly, stirring frequently. Stir in crushed tomatoes and diced tomatoes with their juice and 1/2 teaspoon salt; simmer, uncovered, 5 minutes or until mixture thickens slightly, stirring occasionally.
- Meanwhile, preheat oven to 375° F. In medium bowl, with fork, mix bread crumbs, parsley, grated Parmesan, and remaining 2 tablespoons oil and 1/2 teaspoon salt.
- Drain pasta. Return pasta to saucepot or place in large bowl; stir in eggplant sauce to coat. Add mozzarella and toss to combine. Divide pasta mixture between 2 ungreased 13" by 9" baking dishes and spread evenly; top each with half of bread-crumb mixture. Bake 1 casserole, uncovered, 30 minutes or until top browns and sauce bubbles. Let stand 10 minutes for easier serving. Meanwhile, prepare second casserole for freezing by cooling, uncovered, at least 30 minutes in refrigerator. Cover container tightly and freeze.
Nutrition Facts : Calories 500 calories
BAKED PASTA WITH EGGPLANT
This Baked Pasta with Eggplant is an easy, family-friendly pasta casserole dish with added veggies. It's vegetarian and can easily be made gluten free and dairy-free.
Provided by Taesha Butler
Categories Main Course
Number Of Ingredients 9
Steps:
- Preheat oven to 425℉.
- In a 9"x13" casserole pan, combine chopped eggplant, onions and garlic. Drizzle the oil over the top of the veggies and sprinkle with salt. Toss to coat.
- Place veggies in the preheated oven and roast for 30 minutes.
- While the veggies roast, cook pasta according to directions. Once done cooking, drain water and set pasta aside.
- When veggies are done roasting, add the cooked pasta, chopped spinach, and sauce to the casserole pan. Toss to coat and smooth out into an even layer. Sprinkle with cheese and put back into the oven for 5-10 minutes or until cheese is melted and bubbly.
- Enjoy warm.
Nutrition Facts : Calories 303 kcal, Carbohydrate 52 g, Protein 11 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 719 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
AUBERGINE PASTA BAKE RECIPE - PASTA.COM
A luxurious aubergine pasta bake recipe which pairs eggplant with a decadent creamy cheese sauce.
Categories Main Course
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- PREPARE AUBERGINE/EGGPLANT: Preheat an oven to 350F. Place the sliced eggplant into a colander and dust with salt. Allow the eggplant to sit for 10 minutes to remove excess moisture.
- TOMATO SAUCE: Prepare the tomato sauce, into a large saucepan add one tablespoon of olive oil and place on a medium heat. Add the onion to the saucepan and cook for 8 minutes, then add the garlic and saute for 1 minute.
- Pour the tomato into the saucepan and bring to a simmer. Simmer the tomato sauce for 20 minutes then add the basil.
- OPTIONAL: Blend the tomato sauce using a hand blender for a smooth sauce, alternatively leave the sauce chunky. Season the tomato sauce with sugar and salt to taste.
- COOK PASTA: Fill a saucepan halfway with water and place on a high heat, once boiling add the pasta and salt. Cook according to packet instructions approximately 8 minutes then strain the pasta through a colander.
- COOK EGGPLANT: Place a saute pan on a medium heat and add one tablespoon of olive oil. Once the oil is hot, cook the eggplant for 1 minute then turn the eggplant and cook for a further minute. Remove the golden eggplant from the pan and add to the tomato sauce.
- BUILD EGGPLANT PASTA BAKE: In a large saucepan combine the tomato sauce, eggplant and cooked pasta. Pour half the eggplant pasta mixture into a baking dish then add a layer of shredded mozzarella. Then add the remaining eggplant pasta mixture and mozzarella.
- BAKE EGGPLANT PASTA BAKE: Top the eggplant pasta bake with grated parmesan and transfer to the preheated oven. Bake for 30 minutes until the pasta bake is golden brown and oozing with melted cheese.
- SERVE: Remove the dish from the oven and allow it to cool for 5 minutes. Then serve the eggplant pasta bake warm.
EGGPLANT PASTA BAKE
Eggplant pasta bake is a super tasty, rich and perfect first course to share for a Sunday lunch!
Provided by GialloZafferano
Categories First Courses
Time 1h
Number Of Ingredients 12
Steps:
- To make this eggplant pasta bake , start with the béchamel sauce: Heat the milk in a small saucepan until it's lukewarm. At the same time, melt the butter over low heat 1 in another saucepan. Once melted, add all of the flour at once 2 . Whisk together quickly and, once you have a roux, pour in the lukewarm milk in three portions 3 .
- Cook for about 5-6 minutes, stirring with a whisk to prevent lumps 4 without letting the sauce thicken too much 5 ; set aside and leave to cool. Wash, trim, and then slice the eggplant, using a mandoline if possible, to get slices about ¼ inch (5 mm) thick 6 .
- Fry a few slices of eggplant at a time in vegetable oil at approximately 340°F (170° C) (measure using a kitchen thermometer) (7-8) and drain on oil-absorbing paper for fried food 9 .
- Next, heat the water for the pasta and add salt when it reaches a boil. Dice the provolone cheese (10-11), then cook the fusilli until they are al dente 12 .
- In the meantime, drain and cut the sun-dried tomatoes into small pieces and pour three-quarters into the cooled béchamel sauce 13 , season with salt and pepper to taste, then blend it all together using an immersion blender 14 . Pour the béchamel sauce with sun-dried tomatoes into a bowl, add the fusilli, which have been cooked al dente and then drained, and stir to combine 15 .
- Add almost all of the diced provolone 16 and nearly all of Grana Padano cheese 17 , reserving 1½ tbsp (10 g). Mix well with a spatula 18 .
- Arrange the fried eggplant in a baking dish, making sure to line the bottom 19 and lay all the eggplant along the dish so that they overflow slightly 20 . Pour the pasta in the sauce over the eggplant, spreading it evenly 21 .
- Lastly, sprinkle with the remaining Grana Padano cheese 22 . Fold the eggplant over the pasta 23 and top with the reserved provolone cheese 24 .
- Add the remaining sun-dried tomatoes (25-26). Bake in a convection oven preheated to 360°F (180°C) for 12 minutes. Once you've taken the eggplant pasta bake out of the oven, you can decorate it with fresh basil leaves 27 before serving it piping hot.
EGGPLANT PASTA BAKE
This is a bit quicker than making eggplant lasagna. Simple ingredients make this a quick weeknight meal. Great as a main dish or serve it with some chicken for a wonderful meal.
Provided by mindynicole7
Categories Spaghetti
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to directions, rinse and drain.
- Saute eggplant, onion, garlic and herbs de prevonce in olive oil until cooked through.
- Mix all ingredients in a bowl and transfer to a lightly greased casserole dish. Sprinkle desired amount of grated parmesan cheese on top of dish.
- Bake at 350 degrees for 20-30 minutes or until heated through.
EASY EGGPLANT BAKE WITH SPAGHETTI SAUCE AND CHEESE
Steps:
- Gather the ingredients.
- Preheat the oven to 400 F/200 C/Gas 6.
- Line two baking sheets with foil. Brush foil with a little of the olive oil.
- Arrange slices of eggplant over the bottom of one of the baking sheets; brush slices with olive oil and sprinkle lightly with salt and pepper. Arrange bell pepper and mushrooms on the other baking sheet.
- Bake in the preheated oven for about 8 minutes. Turn the vegetables and bake for 7 to 8 minutes longer. Remove from oven and let cool slightly.
- Grease a 3-quart baking dish. Arrange a layer of eggplant slices in the bottom of the baking dish. Top with a few slices of bell pepper, some mushrooms, and about 1/3 of the sauce. Sprinkle with 1/3 of the mozzarella cheese. Repeat layers two more times, then sprinkle with the Parmesan cheese.
- Bake the casserole for 25 to 30 minutes, until vegetables are tender and cheese is melted.
- Serve and enjoy!
Nutrition Facts : Calories 414 kcal, Carbohydrate 45 g, Cholesterol 20 mg, Fiber 7 g, Protein 18 g, SaturatedFat 5 g, Sodium 275 mg, Fat 19 g, ServingSize 4 to 6 servings, UnsaturatedFat 13 g
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- Make the pasta: bring a pot of water to the boil, add salt and pasta and cook for about 2/3 of the recommended cooking time indicated on the pasta package. Drain and rinse the half-cooked pasta under cold water to stop the cooking. Set aside.
- Make the bechamel sauce: in a smaller saucepan, toast the flour on medium heat for a couple of minutes. Add the butter and whisk to make a roux. When the butter and flour are combined, add the cold milk and stir to dissolve all lumps. Add salt to taste and bring to a boil, then remove from the heat.
- Assemble the pasta dish. Combine the cooked pasta and eggplant sauce and spread 1/3 of it on the bottom of a casserole dish. Add 1/3 of the bechamel sauce and a sprinkle of parmesan cheese. Keep working in batches, in order to make sure there is bechamel and parmigiano all over the dish, working in layers. Top with more parmigiano on the top layer.
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- Preheat the oven to 500°F. (Make sure your oven is clean!) Place three 6-inch gratin dishes on a sheet pan and set aside.
- Boil a large pot of water, add a tablespoon of salt and then add the pasta. If you're using one type of pasta, cook it for 1 to 2 minutes less than the directions on the package. If you're using two kinds of pasta, start with the one that cooks longer and add the second later so they finish at the same time. You want the pasta to be quite al dente. Drain.
- Pour the soup into a large bowl, add the cooked pasta, the mozzarella, 2 tablespoons of the Parmesan, 1½ teaspoons salt and ¾ teaspoon pepper; toss well. Divide the mixture evenly among the three gratin dishes, dot the tops with the butter and bake until hot and bubbly and the pasta begins to brown, about 10 minutes. Sprinkle each dish with 1 tablespoon of the remaining Parmesan, bake for another 4 minutes and serve hot.
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- Preheat the oven to 500 degrees. (Make sure your oven is clean!) Place three (6-inch) gratin dishes on a sheet pan and set aside.
- Boil a large pot of water, add a tablespoon of salt, and add the pasta. If you’re using one type of pasta, cook it for 1 to 2 minutes less than the directions on the package. If you’re using two kinds of pasta, start with the one that cooks longest and add the second later so they finish at the same time. You want the pasta to be quite al dente. Drain.
- Pour the soup into a large bowl, add the cooked pasta, the mozzarella, 2 tablespoons of the Parmesan, 1½ teaspoons salt, and ¾ teaspoon pepper and toss well. Divide the mixture evenly among the three gratin dishes, dot the tops with the butter, and bake for 10 minutes, until hot and bubbly and the pasta begins to brown. Sprinkle each dish with 1 tablespoon of the remaining Parmesan, bake for another 4 minutes, and serve hot.
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- In a large saucepan, heat the oil until shimmering. Add the onion and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the eggplant and 1/4 cup of water and cook, stirring occasionally, until the eggplant is tender but not falling apart, about 10 minutes. Add the garlic and crushed red pepper and cook, stirring, until fragrant, 1 to 2 minutes. Stir in the marinara sauce and cook, scraping up any browned bits from the bottom of the pan, until hot, 3 to 5 minutes.
- Meanwhile, preheat the broiler and position the rack 8 inches from the heat. In a large saucepan of boiling salted water, cook the penne until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Add the pasta, cooking water and the basil to the sauce; season with salt and pepper.
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- Boil the pasta with the bay leaf in salted water for 4 minutes, strain and reserve 2/3 cup of the water (200 ml). Set aside.
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